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Tofu and Summer Vegetable Curry

This vibrant tofu and summer vegetable curry is a wonderful way to celebrate the bounty of the season. Featuring a fragrant red curry base, the dish balances the creaminess of coconut milk with the fresh, earthy flavours of aubergine, courgette and snap-fresh green beans. Searing the tofu first ensures a satisfying texture that holds up beautifully against the tender vegetables, making it a fantastic plant-based option for those seeking a hearty yet healthy meal.

Ideal for a quick weeknight dinner, this vegan curry is as versatile as it is nourishing. The addition of salted peanuts and fresh coriander provides a lovely crunch and brightness that lifts the rich coconut sauce. Serve it simply in deep bowls, perhaps with a side of steamed jasmine rice, to soak up every drop of the aromatic sauce. It is a reliable favourite for anyone looking to incorporate more variety into their meat-free repertoire.

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Ingredients for Tofu and Summer Vegetable Curry

  • 4 tablespoons virgin coconut oil or extra-virgin olive oil, divided

  • 1 (400g) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes

  • Kosher salt

  • 2 medium onions, coarsely chopped

  • 80ml red curry paste

  • 2 large courgette, cut into 1/2" pieces

  • 1 large or 2 small Japanese aubergine, cut into 1/2" pieces

  • 230g green beans, trimmed, cut into 1" pieces

  • 1 (375g) can unsweetened coconut milk

  • Lime wedges, coriander leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.

Heat remaining 2 tablespoons oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in colour, about 2 minutes. Add courgette, aubergine, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and 120ml water and bring to a simmer.

Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.

Divide curry among bowls and add a generous squeeze of lime juice to each. Top with coriander and peanuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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